Hospitality Management - Hotel and Restaurant Ontario College Diploma
ObjectivesThis two year Hospitality Management - Hotel and Restaurant Program focuses on the restaurant and hotel sectors and is designed to provide students with balanced training, that combines theory and practical experience in the specific skills involved in people management, hands-on preparation, customer service, and financial controls needed in the Hospitality industry. In addition, courses such as communication, computer skills, marketing, and nutrition ensure graduates are well rounded to meet the demands of industry.
Practical experienceCo-op terms can be completed in a restaurant, hotel, catering or other approved food and beverage facility either locally or across Canada.
Academic titleHospitality Management - Hotel and Restaurant Ontario College Diploma
Course descriptionLevel One
COMM1100 Communication Skills
Description: Effective communication skills are essential in a business environment. The student will have an opportunity to develop presentation skills; improve letter, memorandum and informal report writing techniques; and learn how to plan for effective meetings.
Hours: 45
Credits: 3
COMP1006 Software Applications I
Description: The student will have an opportunity to become familiar with computer software applications currently used in the hospitality industry. Practical experience using Microsoft Word, Excel, and PowerPoint will be emphasized and an opportunity to discover how this software can increase efficiency in business is presented.
Hours: 30
Credits: 2
CUL1010 Nutrition
Description: This course focuses on interpreting the concept of healthy eating through a study of basic nutrition principles and an understanding of the key nutrients, their source and functions. A discussion of current food trends, diet related health issues and modified diets is integrated into the nutrition study.
Hours: 21
Credits: 2
CUL1300 Culinary Theory
Description: Through demonstration and lecture, the elementary principles of food preparation, baking and other skills related to professional kitchen will be introduced.
Hours: 30
Credits: 2
CUL1310 Culinary Techniques I
Description: This practical learning experience provides the opportunity for the student to develop the fundamental skills of food preparation and live production in a student run dining room. Topics include equipment usage and safety, hygiene and sanitation, product identification and basic professional culinary techniques.
Hours: 75
Credits: 4
HOSP1040 Sanitation and Safety
Description: The necessity and importance of safe food handling practices and maintenance of all areas of a food service establishment is emphasized in this course. Topics will include Ontario Food Premises Regulations, cause and prevention of food-borne illness, cleaning and sanitizing, accident and fire prevention, and management responsibilities.
Hours: 16
Credits: 1
HOSP1070 Wines and Beverages
Description: Professional wine and beverage service compliments quality food service. This course examines the key wine regions of Canada and the art and science of mixology. A study of the production of wine, beer and spirits is included. Practical experience is acquired in a laboratory environment as well as in the campus dining room.
Hours: 30
Credits: 2
HOSP1090 Restaurant Operations I
Description: This practical and theoretical course provides the student with the opportunity to develop skills and techniques to provide professional, courteous food and beverage service. Different formats for food and beverage service will be discussed. Students gain practical experience by working in the campus dining room. Smart Serve certification is obtained.
Hours: 45
Credits: 2
HOSP1160 Cost Control I
Description: The control of food and beverage costs will be the primary focus of this course. The student will have an opportunity to review basic math principles while learning to calculate yields, cost percentages and recipe conversion factors. A study of purchasing, receiving and storage procedures is included.
Hours: 45
Credits: 3
Level Two
CDEV1020 Co-op and Career Preparation
Description: This mandatory course prepares students for job searching for their co-op work terms and for post-graduate careers. Students will learn to critically evaluate their skills, attitudes, and expectations and evaluate and interpret available opportunities in the workplace. Self-marketing techniques using resumes, cover letters, cold-calls, and interviewing will be learned and students will learn the expectations, rules, and regulations that apply in the workplace with regards to social, organizational, ethical, and safety issues.
Hours: 16
Credits: 1
CUL1110 Culinary Techniques II
Description: In the professional kitchen situation, students will gain practical culinary experience through individual and group instruction while preparing menus for the program's dining room.
Hours: 75
Credits: 4
Pre-Requisites: CUL1310
HOSP1050 Front Office Management
Description: This course will provide the student with a general overview of the hotel industry as well as an in-depth approach to organizing the reservations and front office departments in a lodging property. Participants will follow the guest through the various activities associated with the pre-arrival, arrival, occupancy and departure stages of the guest cycle while carefully managing the guest’s expectations.
Hours: 45
Credits: 3
HOSP1100 Restaurant Operations II
Description: The objective of the course will be to improve professional food and beverage service techniques and practice behaviours which will enhance customer satisfaction. Students will acquire team building skills through fulfilling the various roles required to operate a traditional dining room.
Hours: 45
Credits: 2
Pre-Requisites: HOSP1030 or HOSP1090
HOSP1170 Cost Control II
Description: Building on the costing principles learned in the first semester this course focuses on cost control formulas, pre-costing and pricing menus, employee scheduling and methods of controlling other variable and fixed expenses.
Hours: 45
Credits: 3
Pre-Requisites: HOSP1160
LIBS1370 The Dynamics of the Tourism Industry
Description: Students will be introduced to some of the important economic, social, environmental and political issues confronting the Travel and Tourism industry today. The course will provide an overview of the tourism sectors and will analyze how tourism affects communities that become travel destinations and how global politics affects tourism.
Hours: 45
Credits: 3
MKT2120 Marketing for Hospitality
Description: This course will equip students with the marketing tools they need to understand consumer behaviour, analyze market conditions and trends, and apply marketing strategies in the creation of a marketing plan for a business in the hospitality and tourism industry.
Hours: 30
Credits: 2
Level Three
COOP1020 Co-op Work Term I - Hotel and Restaurant
Description: This course will provide students with work experience in the hotel and restaurant industry. The work experience will be approved and evaluated by the college.
This course increases the student's understanding of employer expectations with regards to academic, practical and attitudinal skills. These skill areas will be developed during the work term while the student performs the responsibilities as defined in the job description in accordance with course and program outcomes. Student development will be evaluated during and at the conclusion of the work experience. The student’s written communication skills are evaluated by the Co-op Advisor after the work experience through submission of a formal report.
Hours: 360
Credits: 12
Level Four
COOP1170 Co-op Work Term II - Hotel and Restaurant
Description: This course will provide students with college- approved work experience in the hotel and restaurant industry.
This course is important to the student's general education as it increases their understanding of employer expectations with regards to academic, practical and attitudinal skills. These three skill areas will be developed during the work term while the student performs the responsibilities as laid out in the job description. Work Term Two follows immediately after Work Term One and if students choose to work for the same employer, they are encouraged to perform different and/or more progressive tasks than were experienced during the first work semester.
Hours: 360
Credits: 12
Level Five
ACCT2240 Hospitality Accounting I
Description: This course will provide the student with an understanding of fundamental financial terminology, recording of hospitality business transactions, and preparing financial statements.
Hours: 36
Credits: 3
BUS1020 Organizational Behaviour
Description: Studying people and organizations, this course examines the behaviour of individuals working alone or in teams. Using actual examples, this course examines how behavioural factors affect organizational effectiveness. Note: This course is an approved HRPAO credit. Equivalent: Introduction to Business Management & Organizational Behaviour. OLRN1470 (Internet).
Hours: 45
Credits: 3
COMP2020 Computer Concepts For The Hospitality Industry
Description: The student will gain additional experience using Microsoft Excel and become aware of its many applications in the hospitality industry. The course will also focus on restaurant management system, the selection criteria for point of sale systems and future trends in hospitality technology. Current restaurant software will be identified and evaluated.
Hours: 36
Credits: 3
HOSP2030 Catering and Sales Management
Description: Expanding on previous food and beverage courses, students will examine hotel and restaurant catering department structures and operations. In addition, this course will examine the elements of an effective sales force required in a catering organization. Students will explore relationships between sales and marketing, sales force structure, customer relationship management (CRM), the use of technology to improve sales effectiveness, sales techniques and sales methodology.
Hours: 36
Credits: 3
HOSP2040 Hotel and Resort Management
Description: This course provides the student with an overview of the complexity of managing hotels and resorts through examination of case studies. Students will examine the management decision making process, while reviewing Property Management Systems, Risk Management, Leadership and current industry trends.
Hours: 36
Credits: 3
HOSP2240 Restaurant Management & Menu Design
Description: This capstone course is taught through a blend of theory classes and culinary labs. Students will work in teams to plan their Restaurant Operations for the following semester. Students will be responsible for developing and testing the menu, costing it, developing a marketing plan and preparing a labour schedule for their restaurant.
Hours: 45
Credits: 3
Level Six
ACCT2120 Hospitality Accounting II
Description: The student will gain additional experience in preparing and analyzing financial statement for hospitality proprietorships and corporations. The course will emphasize the need for managers to prepare budgets and to perform cash management functions. A module of payroll will be included.
Hours: 45
Credits: 3
Pre-Requisites: ACCT2240
BUS2030 Applied Ethics
Description: This course will familiarize students with the bases of ethical theory and assist them in the development of a critical process for making ethical decisions. Students will learn to make these decisions in the context of their discipline of study.
Hours: 45
Credits: 3
HOSP2250 Applied Restaurant Management
Description: This is the conclusion of the capstone course. Students will apply their menu and marketing plan form the Restaurant Management and Menu Design course, and they will be fully responsible for managing all aspects of the kitchen and dining room operations.
Hours: 90
Credits: 5
Pre-Requisites: HOSP2240
HRM2045 Human Resources Management
Description: The primary focus of this introductory course is to offer the student an overview of the Human Resources Management function and each of its disciplines. The course emphasis is on the application of the skills and techniques commonly used today and on understanding how they are related to the organization’s overall strategy and objectives. Pertinent legislation is studied.
Hours: 30
Credits: 2
MGMT2160 Physical Resource Management
Description: The importance of restaurant design criteria, foodservice equipment selection, fundamental principles of interior design, economical use of energy, and preventative maintenance will be explored. The student will apply basic drafting techniques when drawing restaurant layouts.
Hours: 45
Credits: 3
Electives: Program Option
Description: Student must complete a minimum of 30 Hours